Chef John's Falafel

Chef John's Falafel

Everyday Cooking

Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it.

Servings per recipe: 6
Calories per serving: 271
Preparation time: 20m
Total cooking time: 12h 30m


  • 1 cup dry garbanzo beans
  • 1/2 yellow onion, diced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 cloves minced garlic
  • 1 tablespoon all-purpose flour, or more as needed
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons salt, or to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cayenne pepper
  • oil for frying


  • 1   Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  • 2   Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
  • 3   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • 4   Divide dough into 12 portions and roll each with moistened hands into a ball.
  • 5   Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

Nutrion facts:

Total Fat 16.9g 26%
    Saturated Fat 2.0g  
Cholesterol 0mg  
Sodium 646mg 26%
Potassium 366mg 10%
Total Carbohydrates 24.4g 8%
Dietary Fiber 6.5g 26%
Protein 7.1g 14%
Sugars 4g  
Vitamin A 465IU  
Vitamin C 11mg  
Calcium 55mg  
Iron 3mg  
Thiamin 0mg  
Niacin 2mg  
Vitamin B6 0mg  
Magnesium 45mg  
Folate 200mcg